Mozzarella Stuffed Meatballs

This classic mozzarella stuffed meatball recipe transforms ordinary spaghetti night into something extraordinary. The moment you cut into these tender meatballs and watch the melted cheese stretch between your fork and plate, you know dinner has been elevated from simple to spectacular.

I first created these cheese stuffed meatballs when my in laws visited unexpectedly. Years later they still mention this dish whenever they plan a visit, proving that sometimes the simplest recipes create the most lasting memories.

Ingredients

• Ground beef: Provides the perfect base. Look for 80% lean which offers enough fat for flavor while still maintaining structure.
• Egg: Acts as the essential binder that keeps everything together during baking.
• Breadcrumbs: Give these meatballs their tender texture. Fresh or panko will work but standard dried crumbs provide the most consistent results.
• Parmesan cheese: Adds a salty depth that enhances the beef flavor. Always grate your own from a block for best taste.
• Minced garlic: Infuses aromatic flavor throughout. Fresh minced works best but jarred saves time in a pinch.
• Chopped onion: Adds sweetness and moisture. The finer you chop it the better it incorporates.
• Mozzarella cubes: Create that irresistible melty center. Use low moisture mozzarella which melts beautifully without making the meatballs soggy.
• Fresh parsley: Brightens the rich flavors. Italian flat leaf variety has more pronounced flavor than curly parsley.

Step-by-Step Instructions

Prepare Your Workspace:

Preheat oven to 400°F and line a baking sheet with foil. The nonstick spray is crucial as it prevents the cheese from sticking when it inevitably leaks out during baking. Having everything ready before you begin makes the assembly process much smoother.

Mix The Meat Mixture:

Combine ground beef, beaten egg, breadcrumbs, parmesan, garlic, onion, salt, pepper and parsley in a large bowl. Use a wooden spoon initially then switch to clean hands for the final mixing. The key is gentle handling to keep the meat tender. Stop mixing as soon as ingredients are combined to avoid tough meatballs. If the mixture feels dry add a tablespoon or two of water for a more pliable consistency.

Form The Meatballs:

Portion the meat mixture using a medium cookie scoop or spoon onto your prepared baking sheet. Place a mozzarella cube in the center of each portion. This is where attention to detail matters. Completely seal the cheese inside by wrapping the meat mixture around it and shaping into 1½ inch balls. Any gaps will allow cheese to escape during baking.

Bake To Perfection:

Place meatballs on the prepared baking sheet with some space between each. Bake uncovered for 17 to 20 minutes total turning halfway through cooking time. This ensures even browning on all sides. The meatballs are done when they reach internal temperature of 165°F and show no pink in the center. The cheese inside should be completely melted.

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The mozzarella is truly the star ingredient in this recipe. I discovered through much trial and error that cutting the cheese into precise half inch cubes works best. Too large and they create holes in your meatballs as they melt. Too small and you miss that dramatic cheese pull that makes these meatballs so special at the dinner table.

Make Ahead Options

These cheese stuffed meatballs are perfect for meal prep. You can prepare them completely then refrigerate unbaked for up to 24 hours. Simply cover the baking sheet tightly with plastic wrap. When ready to cook add 3 to 5 minutes to the baking time since they will be starting cold. You can also freeze the raw meatballs on a baking sheet then transfer to freezer bags once solid. Bake from frozen adding about 10 minutes to the cooking time.

Serving Suggestions

While the classic presentation is atop spaghetti with marinara sauce these versatile meatballs work beautifully in multiple settings. Try them on toasted hoagie rolls with extra mozzarella for meatball subs. Skewer with toothpicks and serve as cocktail appetizers with warmed marinara for dipping. For a low carb option serve over zucchini noodles or alongside a fresh green salad. My family particularly loves them nestled into individual portions of garlic bread for an impressive yet simple presentation.

Troubleshooting Tips

If your cheese leaks out during baking do not worry. This happens to everyone occasionally and the meatballs will still taste delicious. To minimize leakage make sure your meat mixture is slightly wet not dry and take extra care to seal the cheese completely inside when forming the balls. Chilling the formed meatballs for 15 minutes before baking can also help them maintain their structure in the oven.

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These cheese stuffed meatballs are guaranteed to impress your family and friends while being simple to make. Give them a try and watch them disappear!

Frequently Asked Questions

→ How do I prevent the cheese from leaking out?

Ensure the meat mixture is tightly wrapped around the mozzarella, leaving no gaps. Properly sealing the edges helps keep the cheese intact as it melts.

→ What type of mozzarella works best?

Low-moisture mozzarella is ideal as it reduces leakage, but fresh mozzarella works for a creamier center if handled carefully.

→ Can I substitute ground beef with other meats?

Yes, you can use ground pork, chicken, or turkey. A mix of ground pork and beef enhances flavor and texture.

→ How do I store leftover meatballs?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. Reheat in the oven or on the stovetop with marinara sauce.

→ Can I make these meatballs ahead of time?

Yes, prepare the meatballs and refrigerate them uncooked for up to 24 hours. Bake them when you're ready to serve.

→ What are some serving suggestions?

Serve with marinara sauce over spaghetti, or enjoy as an appetizer, in a sub sandwich, or on their own with a side salad.